Escabeche De Pescado (Crunchy Tilapia in Tomato Sauce) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Another of my mother's favorite recipes. This is a great Panamanian recipe with lots of flavor that is easy to make! These amounts are approximate, so feel free to play around with amounts. I'd recommend 1 lb of tilapia for each person. As for the rice, my mom prefers minute white rice with this, but I prefer Jasmine. This goes wonderfully with Panamanian Tortillas (corn cake tortillas). This recipe can get smoky, so be sure there's plenty of ventilation! Ingredients:
2 lbs tilapia fillets |
1/4 cup flour |
1/4 cup cornmeal |
salt and pepper, to taste |
1/4 cup olive oil |
1 onion, vertically sliced |
1 green pepper, cut into strips |
1 cup cilantro, chopped |
2 garlic cloves |
15 ounces stewed tomatoes or 15 ounces diced tomatoes |
Directions:
1. Chop up onion, green pepper, garlic, and cilantro and set aside.
2. Mix flour, cornmeal, salt, and pepper and spread on a plate. (omit cornmeal for faster cooking time).
3. Cut up each tilapia filet into 3 or 4 strips.
4. Coat tilapia with the flour mixture.
5. In a large frying pan, add 2 or 3 tablespoons oil and then add the fish.
6. Flip over the fish when golden until both sides are cooked, adding rest of oil as needed.
7. Remove fish from pan and set aside.
8. Add onion, green pepper, garlic, and cilantro mixture and stir fry them in the remaining oil until onion is translucent.
9. Add the tomatoes and the fish, folding the sauce over the fish gently.
10. Heat through at medium temperature and serve over white rice.
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